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Wishful Thinking

November 20, 2004

Molecular Gastronomy Resources

I’ve just begun to read Harold McGee’s recent revision of On Food and Cooking: the Science and Lore of the Kitchen. The book covers a wide range of topics in detail – from how cheeses are made, to the science behind tempered chocolate. As you might expect, the explanations can sometimes become quite technical. But the writings I’ve read so far have been very clear and concise, and relatable to my own cooking. Hopefully this book will help me become a better cook. After all, who can question your cooking technique when it’s been scientifically proven to work?

While I’m on the topic of molecular gastronomy ('the science of deliciousness’), I thought I would compile a list of resources to help keep track of developments in this rapidly changing field. Posted below is what I’ve come across so far, and I’ll continue to add to the list as I learn more. Please feel free to leave a comment or e-mail me if you have anything to add, or if you feel that something that’s listed shouldn’t be there.

I have read most of this book (in the first edition) and I love it. The chapter on eggs really improved my custards - the way that eggs react to heat can be complicated, but McGee really spells it all out. Now I can comfortably second guess a recipe if it doesnt seem to be working. Have you noticed a big difference between the second edition and the first? Just wondering if I need to buy it again.

Hi Spots - thanks for visiting. I don't have much experience with green tea, although I did make green tea macarons once. Just follow the recipe from my post on November 21st, and add 2 tsps of green tea powder to the batter, and 1 or 2 tsps to the buttercream. Also check out Sadaharu Aoki's website; he's a Japanese pastry chef in Paris, and his work might give you some ideas.

Hi Sasha - I haven't read the first edition of On Food and Cooking, but in the introduction of his latest revision, McGee says that he's expanded the book by two-thirds, and rewriten all the other chapters from the first edition. He also says that the second edition gives more emphasis to the diversity of ingredients and the ways in which they're prepared, and to the particular molecules that create flavours.

This is kind of unrelated, but I was wondering if you've had any experience with the Japanese Benriner mandolines. I don't think I need a fancy French model, so I am leaning towards buying a Super Benriner.

The Benriner is one of those things that after you've had it for two days, you just can't figure out how you ever got along without it. They work very well, but make sure you get the one with two adjusting screws (not one) to help prevent uneven slicing.

Don't fail to get Harold's revised book...it has far more salient content and precision than the first pass. No one should even remotely consider cooking professionally without reading (and memorizing most of..) this book.

Dear a la Cuisine!,
My name is Shirley Hall and I am the marketing manager at Paris Gourmet, a manufacturer/importer/distributor of specialty food ingredients serving the professional food trade. I really enjoyed
your coverage of molecular gastronomy and
wanted you to know that Paris Gourmet has a
COMPLETE molecular gastronomy ingredient product line called CUISINE-TECH. It is available through our national distributors.
Visit us on line at www.parisgourmet.com (search BRANDS droplist on home page for CUISINE-TECH). We really enjoy your web site
and all the effort put into this exciting new
trend of cuisine.
Sincerely,
Shirley Hall

We just found your web-site and were wondering if any one could direct us to "Molecular Gastronomy" ingredient suppliers, distributors in Toronto or Canada. Any unlikely suppliers you would suggest Ie, Health food stores and pharmaceutical co.'s in the GTA.
Thanks much, have just purchased the ebulli 2003 and 04 books and dying to use them.

Im currently attending school at the cooking and hospitality institute of chicago, i a have a passion for molecular gastronomy, can you please send me more feedback on the subject? Thank you Otoniel R.

Im currently attending school at the cooking and hospitality institute of chicago, i a have a passion for molecular gastronomy, can you please send me more feedback on the subject? Thank you Otoniel R.

under the title restaurants and stores
Remake (Berlin, Chef Cristiano Rienzner)
Cristiano Rienzner has just opened Taller berlin in partnership with juan sole producer of ferran adrias textures
check out the website
www.sole-graells.com

The Fat Duck in Bray is a wonderful molecular gastronomic experience! I have started experimenting with it too ever since watching and experiencing Heston's food! Thank you for your great list of resources!

amazing pages around this topic !
I also suggest to visit the website of a french company www.gastronomie.kalys.com where you'll find not only ingrdients but also kits containing ingredients and whatever necessary to make crazy stuff. I have seen their kits have been selected as trendy and innovative during last SIAL in France.
Interesting !
Enjoy

amazing pages around this topic !
I also suggest to visit the website of a french company www.gastronomie.kalys.com where you'll find not only ingrdients but also kits containing ingredients and whatever necessary to make crazy stuff. I have seen their kits have been selected as trendy and innovative during last SIAL in France.
Interesting !
Enjoy